Directions:

1.
Preheat oven to 400F.
Spray and 8" springform pan with non-stick cooking spray.
2.
In a large bowl, with an electric mixer, beat ricotta cheese until smooth; add eggs one at a time, beating well after each addition.
Add sour cream, honey, 2 tsps.
of the lemon juice and the lemon peel; beat until combined.
3.
Pour mixture into prepared springform pan; set pan in 13x9 baking pan.
Pour hot water into the baking pan until it comes halfway up on the sides of the springform pan.
Bake 1 hour or until top feels firm to the touch.
Cool to room temperature.
4.
Set aside 5 whole strawberries for garnish; slice the remaining berries.
In a blender combine the sliced strawberries, sugar and remaining 1 tsp lemon juice; puree until smooth.
Strain through cheesecloth into a small bowl.
5.
Carefully remove sides of springform pan from cheesecake.
Cut reserved strawberries into halves.
Garnish cheesecake with sliced kiwi fruit and halved strawberries; serve with strawberry sauce.
Each serving provides: 1 1/2 proteins, 1/4 fruit, 60 optional calories Per serving: 192 calories; 12 g protein, 9 g fat, 15 g carbohydrates, 241 mg calcium, 133 mg sodium, 113 mg cholesterol, 1 g dietary fiber